Food Accelerator Program

Tom has over 30 years of experience in the food industry, serving in senior culinary and research positions at international food corporations, contract foodservice operations, and leading restaurants.   He has successfully integrated a strong culinary discipline with food science, and is skilled in product innovation, design, formulation, process engineering, technology, commercialization, launch, and optimization.

Most recently, Tom was Executive Research Chef at Ready Pac Foods for their national operations.  In this role, he was responsible for development of new product formulations, leading and directing customer presentations and ideation sessions, providing corporate and customer trend information research, and providing culinary training and education to team members. Product line development included both branded and co-packed products, including fresh, farm to table, hot foods in frozen and refrigerated format, refrigerated assembly, film and ridged packaging formats, modified atmosphere applications and commissary operations. 

Previously, Tom was Senior Research Chef at Campbell Soup Company where he was the culinary lead developer for US Soups.  Tom and his team regularly utilized retort, direct steam injection, tube-in-tube cookers, and other sophisticated equipment at both the lab and pilot plant levels, converting culinary preparations to manufacturing processes.  He became skilled in public relations, appearances, and communications, providing high-level presentations and communications with R&D leaders, senior executives, the board of directors, and company owners.  Earlier in his career, Tom served in management and culinary positions at various restaurants and food service management companies.

Tom has achieved dual certifications as Certified Executive Chef and Professional Chef Level III from the American Culinary Federation and the Culinary Institute of America, and is recognized as a Certified Research Chef from the Research Chefs Association.   He is a graduate of the Culinary Institute of America with an Associates Degree in Culinary Arts and a Bachelors degree in Culinary Management, in which he graduated with a certificate of recognition.  He also has an Associates of Letters, Arts and Sciences, from The Pennsylvania State University with undergraduate study in Music Education.